Ingredients
-
6 - 7
-
10 - 12
-
10 - 12
-
1 - 2
-
1/2
-
1
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Vegetable Makhani,Vegetables in a delicious creamy gravy. (Indian dish),This is an amazing recipe! I didn’t even have several ingredients and it still turned out extremely delicious! Recommend!!!,This is my favorite korma sauce recipe, I have made it many times. Sometimes use coconut cream instead of cream and sometimes use it for paneer recipes. Tastes like the korma used to have in indian restaurants, delicious! I can’t believe I never got around to reviewing it until now.
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Steps
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1
Done
|
Blanch Carrots, Cauliflower, Broccoli, & Potatoes Boiling Water. Drain and Keep Aside. |
|
2
Done
|
Heat Oil and Butter in a Pan Add Bay Leaf, Cinnamon, Cloves, Cardamom, Fennel Seeds, Ginger Paste and a Little Water. |
|
3
Done
|
Saut For Two Minutes Then Add Green Chillies, Red Chilli Powder, Coriander Powder and Cumin Powder. |
|
4
Done
|
Saut Well. Add the Blanched Vegetables and Stir. |
|
5
Done
|
Add Cashewnut Paste, Sufficient Water and Salt to Taste. Mix and Bring It to Boil. |
|
6
Done
|
Add Tomato Puree, Stir and Cook For Additional Two to Three Minutes. Add Honey and Stir. Add Frozen Peas and Fresh Cream and Stir Again. Heat Until Peas Are Warmed. |
|
7
Done
|
Add Garam Masala Powder and If Adding Paneer Cubes, Fold It Into the Mixture (so Paneer Cubes Don't Crumble). |
|
8
Done
|
If Adding, Add Roasted and Crushed Kasoori Methi and Stir Gently. |
